With boiled steak as its signature dish, as well as Chongqing-style dishes such as beef shoushou, Zhang Fei black beef, and fried crispy pork, Kudingjia Beef Restaurant is quite distinctive among the restaurants that focus on Chaoshan authentic beef hot pot, and stands out as a new style restaurant.
In Western food, steaks are usually soured before being fried, while the fresh-cut boiled steaks in the Kuding family have very different tastes and flavors. The Cook's family chooses steak with tendon, which is as fresh as other slices of boiled meat, and is eaten before the acid is removed. The steak is suitable for cooking in a soup pot for three minutes, and the restaurant has specially equipped an hourglass timer, which is more intimate. When cooked, the steak looks dry and has a weak aroma, making it difficult to whet your appetite. Fortunately, the steak is plump and fresh, and with chili noodles and black pepper sauce, the taste is unique, tender and refreshing, which impresses many diners.
In terms of shabu-shabu slices, the Ku Ding family chooses 2-year-old Sichuan cattle and delivers them 1-2 times a day, but it is difficult to meet the "original taste" requirements of Chaoshan beef hot pot for 6 hours. The freshness of the beef is acceptable, but the knife work is average, the thickness of the meat slices is different, and the taste is slightly worse. The presentation is quite neat and distinct, even for "obsessive-compulsive" diners, and there is a note explaining the meat and simmering time, making the dining experience good.
There are 5 types of pot bases, including mushroom king beef bone soup, tomato beef bone soup, clear soup, spicy red soup and lime spicy mandarin duck soup. The merchant mainly recommends the mushroom king beef bone soup, which adds mushrooms, cordyceps flowers, wolfberries, and red dates, the soup is bright and delicious, and it is recommended that diners drink the soup first, and then soak the meat. The fresh and spicy lime soup base has a special taste, lime, sour radish, mint and millet spicy match, sour and spicy, slightly incompatible with the taste of beef, not recommended.
The Cu Ding family's innovation in cuisine is not limited to boiled steak. In terms of shabu-shabu meat, ingredients that are rarely found in beef hot pot restaurants such as beef liver, beef whip, beef egg, and wagyu beef spinal cord are added, so interested diners may wish to give it a try. In terms of dishes, Ku Dingjia launched Zhang Fei black beef, beef loves wild pepper, cumin beef and other heavy dishes, in line with Chongqing people's taste of spicy and spicy. There are also local snacks such as brown sugar glutinous ba, fried crispy pork, and hand-copying.
The Chef's Beef Shop is decorated with logs, bright and spacious, and the design style is much more refined than that of many hot pot restaurants. Dongyuan 1891 store window side can also enjoy the river view, the overall environment is at the middle and upper level. The service level of the kitchen is uneven, and some employees are not highly professional, and they are sometimes neglectful of diners. The Ding family is a franchise nature, and the products produced by the branches are slightly different, and this article recommends the Dongyuan 1891 store.
